Yucatecan Chicken Lime Soup — Sopa de Lima de Pollo
Yucatecan chicken broth brightened with lima agria and finished with charred onion, garlic, and habanero, ladled over crisp tortilla strips and topped with shredded chicken, avocado, and cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve white onion (1/2 for broth, 1/4 for charring); smash 12 garlic cloves total; halve habanero and tomatoes; cut 4 corn tortillas into 1cm strips; slice avocado; dice 60g onion for topping; chop cilantro; juice limes and zest.
Simmer
Place chicken thighs, salt, 1/2 onion, 6 garlic cloves, bay leaves, peppercorns, oregano in large saucepan with 1.8L water. Cover, simmer medium-low 24 minutes until chicken is opaque and pulls from bone. While chicken poaches, char 1/4 onion, 6 garlic cloves, habanero, tomatoes in dry skillet over medium-high 6 minutes until blackened.
Build
Lift chicken to board, cool 5 minutes. Strain broth into clean pan, discard aromatics. Shred chicken meat, discard skin and bones. Roughly chop charred aromatics, add to strained broth, simmer medium-high 6 minutes to infuse.
Fry
Heat 240ml oil in large skillet over medium-high 2 minutes until shimmering. Fry tortilla strips in batches 90 seconds turning once until deep golden and crisp. Drain on rack.
Finish
Strain infused broth through fine sieve, pressing aromatics. Off heat, add lime juice and zest. Return shredded chicken, warm gently over low 2 minutes. Taste and adjust salt.
Plate
Place handful of fried tortilla strips in each deep bowl. Ladle hot lime broth and chicken over. Top with avocado slices, diced onion, cilantro. Serve with lime wedges while strips are partly crisp.
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